Straw Wine

Straw Wine is so-named because when the grapes are harvested, they were traditionally dried into raisins, usually on straw mats or other lightweight materials, then processed into wine. This practice originated from the fact Au'Kael agricultural workers had parts of their payments in fruits that were left on the vines past harvest time, thus inadvertently drying them. The dried fruits concentrated the sugars, and made for a very sweet, higher alcohol wine. Because of the higher alcohol content, it could store more easily, travel longer without spoiling, and be easily watered down to stretch the supply. But in modern times, tastes have changed to relish these stronger, sweet wines on their own, usually to be sipped on slowly and savored. When winemaking was brought back and established in the Veldt, Straw Wine quickly became the wine style of choice, and is today by far the most popular among Au'Kael makers and consumers. Unlike other types of raisin wine, the type from th Veldt does not rely on one gape variety. Rather, the majority of grapes grown in the broader Veldt region are dried and processed together. Like other wines, the Au'Kael vintners traditionally aged the Straw Wine in amphorae with staves and cuttins of wood thrown in to infuse. But now, barrels are much more the norm for this style of wine, since the wood can be easily imported, and the flavor goes better with the higher level of sweetness. A popular snack or dessert are small cookies of sweet Rosk bread flavored with almonds and anise, which are dipped into the wine.

A trend soon emerged in the Veldt to infuse straw wine with saffron and veldt rose, both of which grow in abundance around Afyon. This creates a form of hippocrass called Zaffir, and is seen as a true Au'Kael creation, and a cultural touchstone of their culinary history.

Straw wine, Raisin Wine, Vin Santo, Passum, Passito

Sweet Biscuits: Biscotti/Cantucci